Cherry Chocolate Cupcakes

8 ounces cream cheese
1 pound powdered sugar
6 ounces maraschino cherries, drained
2 cups pecan halves
24 prepared chocolate cupcakes

In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioners' sugar, beating until smooth and creamy. Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves.

In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans and chopped cherries.

Using the end of a wooden spoon, poke a 1" deep hole in top of each cupcake. Spoon about 1 tablespoonful pecan filling in each hole. Frost the tops of the cupcakes with remaining frosting. Halve reserved cherries.

Top cupcakes with cherry halves and reserved pecan halves. Refrigerate until serving time.

Chocolate Cupcakes and Coffee Cream Cheese Frosting

2 cups cake flour
1 3/4 cups sugar
3/4 cup cocoa
1 1/4 cups milk
3/4 cup shortening
3 eggs
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon double acting baking powder

Preheat oven to 350ºF. Place liners in 2 dozen 3-inch muffin pan cups or grease and flour cups. Into a large bowl, measure all cupcake ingredients except frosting. With mixer at low speed, beat until well mixed, constantly scraping bowl. At high speed, beat 5 minutes, scraping the bowl occasionally. Spoon into muffin pan cups, filling each half full. Bake 20 minutes or until toothpick in center of one comes out clean and dry. Cool in pans on wire racks, 10 minutes, then remove from pans and cool completely on racks. Prepare frosting. Then tip the tops of cupcakes into frosting and turn slightly to coat or put on with a spatula.

COFFEE CREAM CHEESE FROSTING:
6 oz cream cheese, softened
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
16 oz confectioners' sugar
4 teaspoons of instant coffee

In small bowl with mixer at medium speed, beat together the softened cream cheese and evaporated milk. Beat in vanilla, salt, sugar and instant coffee until well blended.

Chocolate Mayonnaise Cupcakes

3 cups sifted flour
1 1/2 cups sugar
1/3 cup cocoa
2 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 cups mayonnaise
1 1/2 cups water
1 1/2 teaspoons vanilla

FROSTING:
3 tablespoons butter
2 ounces semisweet chocolate
2 cups powdered sugar
2 tbl milk, hot (2 to 4)
1/2 teaspoon vanilla
chopped nuts

Resift flour with sugar, cocoa, baking powder and soda into bowl. Gradually stir in mayonnaise. Stir in water and 1 1/2 teaspoons vanilla. Fill 2 dozen greased or paper-lined muffin pans 1/2 full with batter.

Bake at 350ºF 25 to 30 minutes. Cool in pans 5 minutes. Remove from pans and cool on rack.

Meanwhile, to make frosting, melt butter and chocolate in top of double boiler over hot water. Sift powdered sugar with salt. Add chocolate mixture and blend. Beat in enough milk to make spreadable. Beat in 1/2 teaspoon vanilla. Use to frost cupcakes. Garnish tops with nuts, if desired.

Chocolate Truffle Cupcakes

1/2 cup butter
3/4 cup sugar
2 eggs
6 1/2 ounces bittersweet chocolate, melted
2 cups self-rising flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 cup milk
12 hershey kisses

Preheat the oven to 400ºF. Lightly grease a 12-cup capacity muffin pan. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chocolate, flour, cocoa powder, and baking powder alternately with the milk. Spoon the mixture into the prepared pans and top each cake with a chocolate button. Bake for 20 minutes, or until cooked and a skewer inserted in the middle of one of the cakes comes out clean. Turn the cupcakes out onto a wire rack to cool completely. Serve warm or cool with freshly brewed coffee.

Cinnamon Chocolate Cupcakes

3/4 c. flour
1/2 c. sugar
2 tbsp. cocoa
1/2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. water
1/4 c. vegetable oil
1 1/2 tsp. vinegar
1/2 tsp. vanilla

ICING:
3 tbsp. butter or margarine
1 1/2 c. sifted powdered sugar
1/4 tsp. cinnamon
1 Pinch salt
1 tbsp. milk
1/2 tsp. vanilla

Cupcakes: Combine first 6 ingredients; mix well. Add water, oil, vinegar and vanilla. Stir until smooth. Place paper liners in microwaveable cupcake pan or custard cups. Fill cups half full with batter. Microwave on high for 2-3 minutes or until surface is almost dry, giving plate a half turn at 1 minute intervals. Yield 10 cupcakes.

Icing: Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt. Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir. Yield enough for 10 cupcakes.

Coconut Cupcakes and Cream Cheese Frosting

1/2 cup softened unsalted butter
1 cup sugar
3 eggs
3/4 teaspoon vanilla
3/4 teaspoon almond extract
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
7 ounces shredded coconut meat

Heat oven to 325ºF. Line muffin tins with paper baking cups. In a large mixing bowl, beat butter and sugar with a hand mixer until very light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl with a spatula after each addition. Add vanilla and almond extracts and mix well. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in halves, alternating with the buttermilk. Mix until just combined. Fold in 1 1/3 cups {half the 7 oz. bag} of coconut.

Spoon batter into muffin cups, filling each to 1/4 inch below the top. Bake for 22 to 25 minutes, until cupcakes are just brown around the edges and a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Frost with Cream Cheese Icing and sprinkle with remaining coconut.

Makes 18 cupcakes

CREAM CHEESE ICING:
8 ounce package cream cheese, softened
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups confectioners' sugar, sifted

In a large mixing bowl, blend together cream cheese, butter, and vanilla and almond extracts with a hand mixer. Add confectioners' sugar and blend until smooth.

Makes about 2 1/2 cups icing, enough for 18 cupcakes.

Coconut Cupcakes with Lime Curd Filling

LIME CURD:
3 eggs
3/4 cup sugar
1/4 cup lime juice
4 tablespoons softened butter, cut up

CUPCAKES:
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 3/4 cups sugar
1/2 cup milk
1/2 teaspoon vanilla
1/4 teaspoon coconut extract
4 egg whites

GLAZE:
2 tablespoons lime juice
1/2 cup powdered sugar
1/2 teaspoon dark rum
1/2 cup lightly toasted shredded coconut

To make the lime curd, in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and sugar until blended. Then whisk in the lime juice. Set the top pan over the bottom pan of simmering water but not touching the water, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through a chinois set over a nonreactive bowl and cool to room temperature. Cover and refrigerate for at least 1 hour or up to 2 weeks.

To make the cupcakes, have all the ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF. Line a 12-well muffin pan with cupcake papers. In a large bowl, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater attachment, beat the butter on high speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 4 to 5 minutes. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended. Stir in the vanilla and coconut extract.

In a large copper beating bowl or mixing bowl, beat the egg whites until stiff peaks form. Fold 1/2 cup of the egg whites into the batter until smooth, then carefully fold in the remaining whites until smooth and blended. Divide the batter among the wells of the prepared muffin pan. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, about 15 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Remove the cupcakes from the pan and cool on the rack to room temperature. Fit a pastry bag with a #2 tip and fill the bag halfway with the lime curd. Insert the tip into the top of each cupcake and squeeze the bag to fill the cupcake centers with the curd. To make the glaze, in a bowl, combine the lime juice, confectioners�?sugar and rum, and whisk until smooth and blended. Brush the cupcakes with the glaze and sprinkle with the toasted coconut. Makes 12 cupcakes.

Cola Chocolate Cupcakes

1 3/4 cups all-purpose flour
2 cups white sugar or brown sugar - packed firmly
3/4 cup cocoa, measured, then sifted
2 teaspoons baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup oil
1 cup strong coffee or cola or water
1 cup buttermilk, yogurt, or soured milk (*)

Preheat oven to 350 F.

Line two twelve cup muffin tins with cupcake lines. In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt. Stir in all wet ingredients - vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes. Pour into prepared pan. Batter will be thin. Bake for 20-24 minutes or until cupcakes test done. (Cupcakes should be slightly puffed up in centre and spring back when touched).

Freeze frosted or unfrosted.

Makes 18 to 24 (medium). Recipe can be doubled or tripled.

(*) To make soured milk put l tbsp. vinegar in a pyrex l cup measure. Pour milk in to the one-cup mark. Allow milk to stand one minute to curdle.

Fresh Strawberry Cupcakes

1 3/4 c all-purpose flour
1 t baking soda
1 c sugar
1/2 c chopped walnuts
2 eggs
1/2 c vegetable oil
1/2 t almond or vanilla extract
1 pkg frozen sweet strawberries or 1 cup (10 oz) crushed fresh strawberries mixed with 3 T sugar

Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half.

Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired.

Makes 24

Hot Cocoa Marshmallow Cupcakes

1 pkg. devil's food cake mix (2-layer size)
4 cups Miniature Marshmallows divided
1 cup Semi-Sweet Chocolate Chunks
1/4 cup milk
1 tub Whipped Topping (8 oz.) thawed
1 Tbsp. unsweetened cocoa

Prepare and bake cake mix as directed on package for cupcakes in paper-lined muffin pan. Cool completely.

Meanwhile, place 2 cups of the marshmallows, chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 minutes. Gently stir in whipped topping.

Frost cupcakes with whipped topping mixture; sprinkle with remaining 2 cups marshmallows and cocoa. Cover. Refrigerate until ready to serve.

Ice Cream Cone Cupcakes

1 box cake mix (any flavor)
1/2 c. finely chopped nuts (optional)
36 ice cream cones (flat bottoms)
1 can frosting (16 1/2 oz.)

Preheat oven to 350° F. Prepare cake mix according to directions. Place cones in cups of muffin tins. Fill cones 2/3 full with batter. Bake for 20 to 25 minutes or until cake springs back. After cooling, frost top of cones. Decorate with sprinkles. Makes 36 cupcakes.

Lemon Kissed Cupcakes 1 package yellow cake mix (9-ounce) 1 egg 1/3 cup water 1/4 cup lemon juice 2 tablespoons sugar Preheat oven to 350°. Line 12 muffin tins with paper bake cups. Combine cake mix, egg, about half of the water and 2 tablespoons of the lemon juice in medium-sized bowl. Beat with mixer on medium speed 2 minutes. Add remaining water; beat 2 minutes longer. Divide batter among prepared muffin tins. Bake 15 to 20 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Meanwhile, combine sugar and remaining 2 tablespoons lemon juice in small saucepan. Cook and stir until sugar is dissolved. Remove from heat. Brush warm lemon mixture over tops of cupcakes. Cool completely.

Polka Dot Pumpkin Cupcakes

TOPPING:
4 ounces cream cheese, softened
1 large egg
2 tablespoons sugar
2/3 cup chocolate chips

CUPCAKES:
16 ounces pound cake mix
1 cup canned pumpkin
1/3 cup water
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

PREHEAT oven to 325ºF. Grease or paper-line 18 muffin cups.

FOR TOPPING Beat cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.

FOR CUPCAKES Combine cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Makes 18.

Triple Chocolate Cupcakes 1 package chocolate cake mix 4 ounces chocolate instant pudding mix 4 large eggs 1/2 cup oil 1/2 cup warm water 2 cups chocolate chips 2 cans frosting (16 oz each) assorted candies Preheat oven to 350ºF. Grease or paper line 30 muffin cups. Combine cake mix, pudding, sour cream, eggs, vegetable oil and water in large mixer bowl; beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels. Pour into 30 prepared muffin cups, filling 2/3 full. Bake for 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Frost; decorate with candy sprinkles. Makes 2 1/2 dozen.